I am a sucker for a creamy casserole. I just love the comforting nature of a hot and gooey one dish meal. Pre-vegan, this meant a dish smothered in cheese. Not so animal-friendly. Since going vegan I haven't made many casseroles, as I'm not a fan of the faux cheese I've tried. So over the holiday weekend I searched around the internet to find some new recipes for cheesy casseroles without the cheese.
This one is a keeper. It's a slightly modified and lazy version of Paul McCartney's Ob-La-Di Enchiladas. The tofu filling, seasoned with smoky salsa and spices, and a layer of tofu sour cream added the creamy touch I was looking for. This was so tasty! Below I note a few of the changes I made to this recipe.
And for local folks, here are a few St. Louis vegan news items. I just love getting tips about vegan options in St. Louis. Keep them coming!
Black Bear Bakery will serve vegan buckwheat pancakes upon request. The site also mentions a tempeh reuben and black bean burger, but I don't know whether these can be served vegan. Sounds like a little research outing is called for!
The Royale has several Match options on the menu. Inquire about whether the dishes are vegan. I ordered the Mediterranean pita, no feta, with Match chicken, and the chef very kindly whipped up a vegan sauce to accompany it. I just LOVE restaurants who graciously accommodate vegan requests.
stimulus! baking company offers vegan cupcakes delivered to your St. Louis door. Go St. Louis vegans!
Free Range Cookies offers some vegan sweets too.
I have a new Vital Voice column on Survival Tips for New Vegans, with a recipe for Colorful Peanut Noodles with Vegetables. You can find the print version at area businesses, and the online version should be up in about a month here.
Now back to lazy enchiladas. Here are my changes to the original recipe.
Prepare the sauce according to the original recipe. I used Mexican oregano rather than regular and added salt.
Prepare the tofu filling according to the same recipe. I added salt.
I omitted the spinach. Instead, I sauteed one thinly sliced large portobella mushroom with 1 bunch of shredded chard in olive oil with salt, pepper, and ground chipotle. Squeeze excess moisture from vegetables with a clean kitchen towel if necessary after they are cool enough to handle.
To assemble, I used a large rectangular casserole dish. Spread a little enchilada sauce on the bottom. Place 6 corn tortillas on top of the sauce. Spread half the tofu mixture on the tortillas. Spread the chard and mushroom mixture on top of that. Spread a little more sauce on top of that. Top with remaining tofu mixture. Layer on remaining 6 tortillas. Spread them with tofu sour cream. Top with remaining sauce. Bake at 350 degrees for 30 to 45 minutes. Top each serving with salsa, pepitas, or shredded spinach if you like.